Authentic Thai Green Curry with Chicken
Traditional dish · Thai
A classic and fragrant Thai green curry featuring tender chicken, vibrant vegetables, and a rich, spicy coconut milk broth. This recipe emphasizes traditional preparation for an authentic flavor profile.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Green curry paste2-3 tbsp
- Coconut milk1 can (13.5 oz)
- Chicken breast or thigh1 lb
- Thai eggplant1 cup, quartered
- Bamboo shoots1/2 cup, sliced
- Kaffir lime leaves3-4 leaves
- Fish sauce1-2 tbsp
- Palm sugar1 tsp
- Thai basil leaves1/2 cup
- Red chilies1, sliced (for garnish)
- Vegetable oil1 tbsp
- Saltto taste
- Water1/4 cup
Steps
- 1
Heat vegetable oil in a pot or wok over medium heat. Add green curry paste and stir-fry until fragrant, about 1-2 minutes.
- 2
Pour in about half of the coconut milk and bring to a simmer. Cook until the oil separates and rises to the surface.
- 3
Add chicken pieces and cook until lightly browned.
- 4
Add the remaining coconut milk, kaffir lime leaves, Thai eggplant, and bamboo shoots. Bring to a boil, then reduce heat and simmer until the eggplant is tender, about 10-15 minutes.
- 5
Stir in fish sauce and palm sugar. Taste and adjust seasoning with salt if needed.
- 6
Just before serving, stir in fresh Thai basil leaves until wilted.
- 7
Serve hot, garnished with sliced red chilies.
